Penne Russo a la Vodka Recipe - Allrecipes.com
Penne Russo a la Vodka Recipe
  • READY IN 35 mins

Penne Russo a la Vodka

Recipe by  

"A super quick and tantalizing tomato based recipe that knocks the socks off your friends at a dinner party."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    30 mins
  • READY IN

    35 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a large skillet or wok over medium heat. Saute garlic, prosciutto and red pepper flakes for 1 minute. Stir in tomatoes, and cook for 3 minutes. Stir in vodka and cream. Simmer 15 minutes, or until thickened. Stir in Parmesan and chopped basil. Toss with pasta until evenly coated.
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Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2010

Great sauce! Vodka sauces are so easy, but taste like you spent hours. I cut the amount of pasta in half and sauteed three cloves of minced garlic along with about 1/4 cup of finely chopped onion in the olive oil. I added 1/4 tsp. of crushed red pepper flakes along with the vodka. Instead of the whole peeled tomatoes I used a 28 oz. can of chunky crushed tomatoes plus an 8 oz. can of tomato sauce. After adding the crushed tomatoes & sauce I added the fresh basil, 1/4 tsp. of oregano, 1 tsp. of parsley, 1/2 tsp. of salt and 2 tsp. of sugar. I used a good vodka and light cream. The grated parmesan made it extra creamy. Instead of the proscuitto, we grilled some chorizo sausage and sliced that up over the penne pasta - poured the sauce over top. Great with a side of garlic bread and a salad!

 
Most Helpful Critical Review
Oct 09, 2004

I know this recipe has had great reviews so far but we did not like this at all. I have never cooked with prosciutto before and maybe it was that flavor that we did not care for. I increased the prosciutto because my husband likes more meat in dishes like this.... I would not recommend doing that.

 
Mar 26, 2009

The whole family gobbled this up! I doubled the prosciutto (wanted to use it up), and omitted the red pepper flakes for fear it would be too spicy for the children. I reduced the tomato mixture quite a bit before adding the vodka and cream (used fat free 1/2&1/2)...probably 15-20 minutes. I also added 2 Tbsp capers and 1/4 frozen peas when I added the vodka and cream. I also made this with whole wheat penne. I did not add the basil as directed because of picky children, so I just topped the adults bowl with a few chopped basil leaves. A definite repeater in this house.

 
Jan 18, 2007

I can see myself making this dish on a regular basis; it so easy and the ingredients so simple. My only problem with this dish was adding the cheese at the end before mixing with the pasta. I found that the melting cheese made my toppings of proscuitto, basil, & mushrooms stick and clump together. So I had clumps of delicious toppings tossed with my pasta. Next time, I'll toss the pasta with the sauce and add the cheese while I'm tossing, so it melts onto the pasta, binding toppings with pasta, and not toppings with each other.

 
Sep 06, 2006

I really liked this recipe, although I modified it using what I had in the house. I left out the heavy cream, used white wine instead of vodka, angel hair instead of penne, and added more italian spices (oregano, thyme, etc). I liked it a lot... it turned out more like an arrabiata sauce, but it had a lot fewer calories, too!

 
Oct 21, 2004

THIS WAS VERY GOOD----A KEEPER. I HAVE MADE TOMATO/VODKA SAUCE BEFORE, BUT THIS IS THE BEST. I ALSO MUST ADD THAT I NEVER CHANGE A RECIPE THE FIRST TIME I TRY IT. I DID WITH THIS TO ADD SOME MEAT WITH IT. INSTEAD OF THE PROSCIUTTO, [WHICH WE REALLY DON'T LIKE] I BROWNED 6 WINE & CHEESE ITALIAN SAUSAGES & CONTINUED WITH THE SAME PAN, [DEGLAZING WHEN ADDING THE TOMATOES] & THE REST OF THE INGREDIENTS. HOWEVER, I REMOVED THE SAUSAGES & SLICED THEM UP. WHEN ALL WAS DONE, I JUST TOSSED THEM INTO THE SAUCE BEFORE POURING OVER THE PENNE. DEEEEEEEELISH! PROBABLY NOT AS IMPRESSIVE LOOKING IF SERVING TO COMPANY, BUT TRY IT FOR THE FAMILY---VERY PLEASING!

 
Jan 17, 2007

This is a very good base. My changes are; 2 slices off the end of a 1 lb. of bacon, omit the prosciutto (only because I didn't want to drive downtown to the Italian market), whole tomatoes, replace with 1 14oz.can diced tomatoes with garlic and oregano, 2 cups of contadina pizza sauce, 1/4 cup vodka...(I only had 100 proof on hand), 2 shakes oregano powder, 2 shakes dried parsley, 1 4oz. can drained mushroom slices, no added salt. Unbelievable, and I have learned from some of the very best Italians out there.

 
Jan 02, 2007

This is better than restaurant quality. Highly recommended recipie. Everyone who tries it wants to know what's my secret.

 

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Nutrition

  • Calories
  • 866 kcal
  • 43%
  • Carbohydrates
  • 93.8 g
  • 30%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 36.4 g
  • 56%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 930 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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